Oat Slice recipe

If you are looking for a healthy and yummy lunchbox snack or breakfast on the go idea, you have to try this

Ingredients from WP

– 1/2 cup SR flour

– 1/2 cup plain flour

– 1 cup of rolled oats

– 2/3 cup of coconut

– 2/3 cup brown sugar

– 1/2 cup of choc chips or cranberries

Ingredients from elsewhere

– 125g melted butter

– 1 egg


– Combine all dry ingredients in a bowl

– melt the butter and then pour into the dry mixture, add in egg and mix until combined.

– Spoon into a baking dish and cook at 180 C for 20 mins!

Homemade chocolate energy bites

โœ… Vegan โœ… gluten free โœ… Paleo

Ingredients from WP

– 1/2 cup of peanut butter

– 1/4 cup of maple syrup

– 1/2 cup of almond meal

– 1/4 cup of flaxseed meal

– 2 tbs cocoa powder

– Shredded coconut

Mix maple syrup and peanut butter together in a bowl until combined. Add in almond flour, flaxseed meal, and cocoa. Mix. Roll the mixture into balls and cover it in coconut. ENJOY!!

ANZAC biscuits for everyone

Anzac Biscuits are deliciously frugal! Check out a variety of recipes from traditional to vegan to low gluten, with all the ingredients available at WP ๐Ÿช


1 cup plain flour

1 cup rolled oats

1 cup desiccated coconut

1/2 cup brown sugar

1/4 cup castor sugar

125g butter

2 tbsp golden syrup

2 tbsp water

1/2 tsp bicarbonate soda

Preheat oven to 160C.

Combine flour, oats, coconut and sugars.

Melt butter, golden syrup and water in saucepan over medium heat. Stir in bicarb soda then add to dry ingredients and stir well.

Make tablespoons full of mixture into flattened balls and place on baking tray.

Bake 15 minutes or until golden.


1 cup rolled oats

1/2 cup almond meal

1/2 cup GF plain flour

2/3 cup desiccated coconut

2/3 cup coconut sugar

pinch of salt

125g butter

2 tbsp golden syrup

1 tsp bicarb soda

Preheat oven to 160C.

Combine flour, oats, almond meal, coconut, salt and sugar.

Melt butter, golden syrup and water in saucepan over medium heat. Stir in bicarb soda then add to dry ingredients and stir well.

Make tablespoons full of mixture into flattened balls and place on baking tray.

Bake 20 minutes or until golden.


1 cup almond meal

1 cup flaked almonds

1 cup desiccated coconut

1/4 cup honey or maple syrup

1/4 cup olive oil

1/2 tsp bicarb soda

1-2 tbsp water

Preheat oven to 120C.

Combine almond meal, flaked almonds and coconut.

Melt honey and oil in saucepan over medium heat. Stir in bicarb soda and water then add to dry ingredients and stir well.

Make tablespoons full of mixture into flattened balls and place on baking tray. Add a little water if needed to help mixture stick together.

Bake 25 minutes or until golden.

Hot Cross Buns Your Way

There are so many ways to make Hot Cross Buns.ย  Some recipes are worth taking a little more effort to collect ingredients, others have few ingredients and are easy to make, some people don’t like dried fruit, others need to go gluten free.ย  Whichever way you like them, we have all the ingredients in the quantity you need at Wasteless Pantry.ย  Plus, if you give us a little notice we can even put together the ingredients for you so you can just get on with the baking!


  • 4 cups plain flour
  • 14g dried yeast
  • 1/4 cup caster sugar
  • 1 1/2 teaspoons mixed spice
  • pinch of salt
  • 1 1/2 cups currants
  • 40g butter
  • 300ml milk
  • 2 eggs, lightly beaten

Flour paste

  • 1/2 cup plain flour
  • 4 to 5 tablespoons water


  • 1/3 cup water
  • 2 tablespoons caster sugar
  1. Warm butter and milk, combine with eggs and dry ingredients
  2. Knead on floured surface until smooth, place into oiled bowl covered with a damp tea towel and set aside for 1-1.5 hours until dough doubles
  3. Punch down dough and knead for 30 seconds.ย ย  Divide into 12 even ball-shaped portions and place on a greased tray 1cm apart. Cover and set aside for 30 minutes to double in size. Preheat oven to 170C
  4. Make flour paste by mixing together ingredients and pipe over buns to form cross. Bake for 20 to 25 minutes or until cooked through
  5. Make glaze by mixing ingredients over low heat until sugar dissolves, boil for 3-4 minutes and brush warm glaze over warm hot cross buns. Enjoy!

Bread base:

500g Crusty or Wholemeal Bread Mix

7g dried yeast

250g lukewarm water

65g sultanas

65g currents

10g mixed spice

  1. Mix together bread base with dried fruit and spice until a smooth dough forms
  2. Cover with a damp tea towel and allow to proof for 10 minutes
  3. Knock down the dough and form into 6-8 buns approximately 1cm apart on a greased tray
  4. Cover with a damp tea towel and allow to proof for 40-60 minutes
  5. Make flour paste for cross by mixing 1/2 cup plain flour with 4 to 5 tablespoons of water and piping across buns
  6. Bake until golden brown for approximately 20 mins in 180-190C oven
  7. Brush with sugar glaze made by mixing 1/3 cup water with 2 tablespoons of sugar whilst buns are still warm


For something a bit different, swap out the dried fruit and mixed spice from the Traditional or Easy & Vegan recipes above for…

Chocolate lovers:

25g cocoa powder

50g choc chips

* use melted chocolate for the cross

Choc Cherry:

25g cocoa powder

50g choc chips

65g glace cherries

Apricot & Almond:

125g diced apricots

125g sliced almonds

Date & Walnut:

125g chopped dates

125g walnuts

7g ground cinnamon

It is pretty easy to make your own gluten free hot cross buns.ย  Simply swap the Plain Flour in the Traditional recipe above for Gluten Free Plain Flour, or swap the Bread Mix for our Gluten Free Crusty Bread Mix in the Easy & Vegan recipe above!ย  That’s it!

Whichever recipe you choose, we hope that you enjoy them with family & friends this Easter!

Almond Milk


Low calories

Dairy free

Easy to make

Helps cut down on packaging waste

1 cup raw, unsalted almonds

2-3 cups water for soaking the nuts

4 cups water for blending

1. Soak the nuts in water overnight.

2. Drain and discard water.

3. Blend nuts with new water until almost smooth.

4. Strain nut mixture using muslin or a nut milk bag. A tight-weave cloth is preferable as twisting the top tightly enables you to continue to squeeze out more milk.

5. Refrigerate and use for up to 3 to 4 days.

* Keep the leftover almond meal for making bliss balls and biscuits!

Homemade Play Dough with natural colouring

Community member Deb sent through this pic of her kids new favourite thing made from WP ingredients!

Mix together 2 cups plain flour, 4 tbsp cream of tartar, 1 cup salt, 2 cups water, 2 tbsp oil and 2 tsp of either turmeric/beetroot powder/cocoa powder/spinach powder in a saucepan (adjust colouring to your preferences).

Stir over medium heat for 3-5 mins or until it thickens adequately.

Healthy banana muffins

*Dairy & gluten-free

Ingredients from WP:

– 2 tbs almond or peanut butter

– 1 tbs vanilla extract

– 3/4 cup of banana flour

– 1/4 cup of maple syrup

– 1 tsp baking powder

– Pinch of salt

– 1 tsp cinnamon

– 1/2 cup of choc chips

Ingredients from elsewhere:

– 2 bananas

– 2 eggs

– 3 tbs almond milk


– Mash the bananas in a bowl and then add the nut butter, eggs, vanilla, maple syrup, almond milk and mix until combined.

– Add in flour, baking powder, salt and cinnamon

– Fold through choc chips

– Divide the mix into a muffin tin with reusable muffin cups and bake at 180 C for 15-20mins

Tips – adding chopped nuts works really well too and double the recipe if you are cooking for a family!

3 Ingredient Puffed Cereal Bars

* Gluten-Free, vegan, delicious!

All ingredients available from WP:

1/2 cup of Peanut butter

1/4 cup of maple syrup

2 cups of puffed millet (or puffed rice)

Mix the peanut butter and maple syrup in a bowl. Add the millet and mix until combined. Spread mixture evenly in a lined baking tray and refrigerate until hard and then cut into bars. ๐Ÿ’š ENJOY ๐Ÿ’š


These brownies are: โœ”๏ธ dairy-free โœ”๏ธ gluten-free (optional) โœ”๏ธ grain-free โœ”๏ธ nut-free

Ingredients from WP:

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 cup cacao powder

1/2 cup coconut oil

1/4 cup maple syrup

1/4 cup banana flour

1 tsp bicarb soda

Ingredients from elsewhere:

2 cups of grated sweet potato

4 eggs


Preheat oven to 180C. Line a 16cm x 26cm tray with a reusable baking sheet Put all the ingredients into a large bowl and mix until well combined. Spoon mixture into the lined baking tray and spread evenly. Bake for 30 mins. Cover over the top of the brownies with a plate or another baking tray then bake for another 10 mins. Let cool on a wire rack.

To make it extra yummy add ganache on top!!